A vegan, West-Indian spin on the shopping mall classic. Sourdough starter is used for the yeast so it’s a long, overnight ferment without being sour, and we used bread flour for that extra good chewy texture. Perfect for a cool morning, or a late night sweet treat. Be careful though, if you leave your windows open your neighbors will come knocking. —Romel Bruno
1 hour 15 minutes
Cold, Vegan, Cultured Butter, shredded or cut into small cubes
Vegan Coconut Yogurt
Raw Turbinado Sugar
Finely Ground Sea Salt
- Spice Filling and Glaze
Raw Turbinado Sugar
Green Cardamom Pods, finely ground
Clove Bud, finely ground
Cinnamon, finely ground
Turmeric, finely ground
Black Pepper, finely ground
Nutmeg, finely ground
Medjool Dates, diced
Coconut Oil(for basting the dough and greasing the baking pan)
1 1/2 cups
Coconut Almond Milk (glaze)
Raw Turbinado Sugar (glaze)
- 12 hours before baking, prepare dough. Start by combining bread flour and cold vegan butter by chopping with a dough scraper in a bowl or on a clean work surface until it takes on a sandy appearance.
- Add the wet ingredients plus the sugar to the bowl(we mixed our sugar in with the water and vegan yogurt prior to adding to dough to help dissolve the large granules, but it’s not necessary). Start by stirring with rubber spatula until a dough starts to form and then finish by kneading with hands until all the flour is incorporated and a slightly tacky dough has formed (approx 5-10 minutes)
- Cover the bowl with plastic wrap or a slightly damp kitchen towel and leave to rest overnight, or for approx. 12 hours in a warm, draftless place such as a cool oven.
- Make your glaze, this could also be prepared as early as a week ahead of time and kept into the fridge until needed for action or right before you put your buns in the oven. Combine the sugar and the coconut almond milk in a medium saucepan and allow to simmer vigorously over medium heat for 20-30 minutes, stirring occasionally, until the sauce has reduced by half, thickened slightly, and has darkened to a sandy brown.
- Prep and combine your spices with the sugar to create the filling. We also chose to add our diced dates to the sugar/spice mix to create an anti-stick coating for the very sticky dates. *Just a note feel free to use whatever spices call to your heart, or even classic cinnamon sugar would be amazing*
- With the filling and the glaze prepped it is now time to roll the dough. After resting overnight your dough should have risen approx. 2 times, look fluffy and be full of beautiful air bubbles. Before removing the dough from the bowl make sure to incorporate the salt and baking powder by dimpling into dough and kneading until none can be seen.
- Transfer the dough to a light floured clean work surface, flouring the top of the dough and rolling pin as needed. Use the rolling pin, and/or also feel free to stretch the dough by hand, holding by the edges and utilizing gravity, being wary not to go too thin and tear the dough, but even if you do just patch it up.
- Once you have shaped a nice rectangle use a pastry brush to coat the top of the dough with a nice even layer of the melted coconut oil, so that the surface is glossy. Apply the sugar/spice mix and toppings of your choice atop the oil. Then just roll into a spiral! A bench scraper definitely helps with this
- Once rolled into a log cut into 2-3 inch sections using the bench scraper and arrange nicely into a greased baking pan. Preheat the oven to 375 degrees and let the buns rise for an additional 15-20 minutes while the oven heats. Once the oven is hot, bake for 35-45 minutes or until golden brown. Remove from the oven and apply glaze immediately. Wait 15 minutes to cool before digging in…. if you can…